Preheat oven to 350 degrees. Cream together butter, sugar and 1/2 tablespoon lavender. Add lemon juice and zest. Add enough flour to make a dough easy to roll but
not sticky. Place dough on a baking sheet lined with parchment paper cover with another piece of parchment paper and roll out to 1/2 inch thickness.

Cut with cookie cutter into small rounds. Prick cookies 3 times with tines of fork. Bake on top rack for 25 minutes or barely golden in color. Mix remaining 1/2
tablespoon of lavender with tablespoon of sugar. Remove cookies and dust with lavender/sugar mixture while still warm. Cool and store in airtight container. Yield:
About 3 dozen cookies

NOTE: Do not eat flowers from florists, nurseries or garden centers. These flowers have usually been treated with pesticides not labeled
for food crops. Make sure they come from certified organic producers or grow them yourself.